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Cookbook Is Now Reality for Telegram Columnist | Cookbook Is Now Reality for Telegram Columnist | ||
| − | AUGUSTA - Marjorie Standish, popular | + | AUGUSTA - Marjorie Standish, popular Maine Sunday Telegram cooking columnist, had a new experience last week. |
| − | After producing "Cooking Down East" for more | + | After producing "Cooking Down East" for more 20 years, she watched early chapters of her first hard-cover |
cookbook start rolling from the presses at the Kennebec Journal Print Shop. | cookbook start rolling from the presses at the Kennebec Journal Print Shop. | ||
| − | The book is | + | The book also is titled "Cooking Down East." Every effort is being made to have it available before Christmas. |
| − | THIS NEW COOKBOOK[bold] will be distributed by the | + | THIS NEW COOKBOOK[bold] will be distributed by the Maine Sunday Telegram as a public service. The accompanying coupon will facilitate advance reservations. |
| − | Marjorie says her cookbook is the answer to queries from "Cooking Down East" fans who have been asking when she was going to have one | + | Marjorie says her cookbook is the answer to queries from "Cooking Down East" fans who have been asking when she was going to have one published. |
"Some of the recipes I learned from my mother, who got | "Some of the recipes I learned from my mother, who got | ||
| − | them from her mother." she says. "Others came from family members, friends, and acquaintances. Many were | + | them from her mother." she says. "Others came from family members, neighbors, friends, and acquaintances. Many were |
| − | used in cooking schools which I conducted for the Central Maine Power Co.. And of course, there are scores that have come from my column's friends all over Maine. | + | used in cooking schools which I conducted for the Central Maine Power Co.. And of course, there are scores that have come from my column's friends all over Maine." |
| − | MARJORIE STANDISH is the type of cook who believes that when a Mainer thinks of apple pie | + | MARJORIE STANDISH is the type of cook who believes that when a State of Mainer thinks of apple pie he sets his belt forward a notch. |
| − | "It | + | "It is being done today, just as always, but perhaps a little more carefully," she says. "That's why the recipes in |
| − | " | + | "Cooking Down, East" have definite amounts, specific temperatures and times, a help expecially to young cooks". |
| + | From the print shop "Cooking Down East" will be forwarded to Clinton, Mass., where the initial order of 5000 copies will be bound in attractive cloth covers. | ||
| − | + | RESERVATIONS[BOLD] WILL[BOLD] be accepted immediately. These will be processed in the order which they are received and as soon as the first shipment is received from the bindery. The accompanying coupon is for your convenience. | |
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Latest revision as of 07:01, 17 September 2017
Maine Sunday Telegram, November 17, 1968
Cookbook Is Now Reality for Telegram Columnist
AUGUSTA - Marjorie Standish, popular Maine Sunday Telegram cooking columnist, had a new experience last week.
After producing "Cooking Down East" for more 20 years, she watched early chapters of her first hard-cover
cookbook start rolling from the presses at the Kennebec Journal Print Shop.
The book also is titled "Cooking Down East." Every effort is being made to have it available before Christmas.
THIS NEW COOKBOOK[bold] will be distributed by the Maine Sunday Telegram as a public service. The accompanying coupon will facilitate advance reservations.
Marjorie says her cookbook is the answer to queries from "Cooking Down East" fans who have been asking when she was going to have one published.
"Some of the recipes I learned from my mother, who got
them from her mother." she says. "Others came from family members, neighbors, friends, and acquaintances. Many were used in cooking schools which I conducted for the Central Maine Power Co.. And of course, there are scores that have come from my column's friends all over Maine."
MARJORIE STANDISH is the type of cook who believes that when a State of Mainer thinks of apple pie he sets his belt forward a notch.
"It is being done today, just as always, but perhaps a little more carefully," she says. "That's why the recipes in
"Cooking Down, East" have definite amounts, specific temperatures and times, a help expecially to young cooks".
From the print shop "Cooking Down East" will be forwarded to Clinton, Mass., where the initial order of 5000 copies will be bound in attractive cloth covers.
RESERVATIONS[BOLD] WILL[BOLD] be accepted immediately. These will be processed in the order which they are received and as soon as the first shipment is received from the bindery. The accompanying coupon is for your convenience.
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